Tuesday, August 6, 2013

No Cook Fresh Egg Noodle Salad with Duck Breast

A small pack of smoked duck breast had been languishing in my freezer for a week.  What to do with it?    How about incorporating it into a salad?  A green salad?  How about a cold noodle salad? It seemed like a good idea.

Fresh egg noodles are usually used  in soup but they're just as appetising when served cold .
You can easily buy them from supermarkets where they are usually in the chiller, or from your suki in the palengke.
Pour some boiling water and blanch the noodles for just a few seconds.  They're pre-cooked after all.
Drain them then pour cold water over them then drain again.

Since egg noodles are faintly chinese, I use a dressing that's a blend of hoisin sauce, light soy sauce, rice wine,  a bit of olive oil and a few drops of calamansi juice.  To add some colour and crunch, I also blanched snow peas or sitsaro and some finely sliced red bell pepper.  The aforementioned duck breasts  have been thawed and sliced into thin strips.

Now, just toss everything together!  The dressing is faintly sweet and salty with just a hint of tang. The vegetables are crisp crunchy and the duck adds that faint smoky and cured taste.
I just wish I had some cilantro to finish and garnish this dish.
This easy,  no-cook, one dish meal is definitely going to make a repeat appearance on my dining table.

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